Eggs in Purgatory with Sausage
Yield
4
Ingredients
1 tablespoon extra-virgin olive oil
1 pound sweet or hot Italian sausage, cut into 1-inch pieces
1 small onion, chopped
5 ounces ciabatta bread, cubed (about 5 cups)
2 cups marinara sauce
4 ounces provolone cheese, diced (about 1 cup)
1/4 cup shredded Parmesan cheese
1/2 cup fresh basil, torn
4 large eggs
Kosher salt and freshly ground pepper
Instructions
Step 1
Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. Add the sausage; cook, stirring occasionally, until browned and almost cooked through, 4 to 5 minutes. Add the onion and cook, stirring occasionally, until softened and slightly golden, 2 to 3 minutes.
Step 2
Stir the bread into the sausage mixture and cook until lightly toasted, about 2 minutes. Add the marinara sauce and 2 cups water; bring to a simmer. Reduce the heat to medium (or move the skillet to a cooler part of the campfire). Stir in the provolone, 2 tablespoons Parmesan and 1/4 cup basil.
Step 3
Use the back of a spoon to make 4 shallow wells in the tomato mixture; carefully crack 1 egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 4 to 9 minutes. Sprinkle with the remaining 2 tablespoons Parmesan and 1/4 cup basil. Season with salt and pepper.
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